Yield: Yields about 1 lb. pasta; enough for one 9x13-inch lasagne
If you have never made lasagne with fresh pasta, you are in for a treat; the thinness of the pasta lets the flavors of the sauce and cheese marry to create a lasagne that’s light and truly special. It cannot be duplicated with thicker store-bought noodles.
Make Ahead Tips
To store the pasta for up to 24 hours before assembling a lasagne, layer the cooled, cooked noodles on a baking sheet, wrap tightly with plastic, and refrigerate.
It’s important to use room-temperature eggs when making fresh pasta because they’ll be more readily absorbed by the flour. Don’t layer the pasta on kitchen towels if you use a scented fabric softener because the pasta will pick up the scent—use parchment instead.
I made a vegetable lasagna for a crowd with this recipe and everyone said it was the best they ever had. The thinness makes all the difference. Yes, it took longer than I thought but well worth the effort. I have found that weighing out the flour prevents having to add more or less in order to achieve the correct consistency.
Can this recipe be made in a food processor?
Excellent, easy to follow recipe. It took me longer than I had planned, but the results were amazing. Will never buy them in the box again. The lasagna tonight tasted great! I can’t wait to eat the leftovers.
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